Just hearing the words "fresh mint" on a warm summer day and my mind conjures
up the southern symbol of hospitality, a lengthy sprig of green mint
submerged in frosty tumblers or icy silver cups of mint juleps.

Later, when the cold weather rolls around and the holiday season appears,
with its warn and traditional dinners, mint changes its look and adapts itself
to the coming season. Mint will then be used dried or frozen to flavor
and garnish pork roasts, vegetables, jelly sauces, jellos and creamy
desserts. Mint has its last harvest in the fall, so this is the time to pick the
leaves for drying or freezing for the winter.

Whichever way one eats it, drinks it, or prepares it, mint is an herb with
many beneficial uses for good health. In fact, the reason most of our
ancestors grew this pungent herb was for its many health benefits. Even today,
naturalist still employ peppermint to treat gallstones, irritable bowel
syndrome and the common cold.

The herb, mint, belongs to a large family with over 30 species, the most
common being peppermint and spearmint.

Native to the Mediterranean and Western Asia, mints interbreed often, making
it difficult for even an expert to distinguish all the varieties. All
mints contain the volatile oil menthol, which gives mint that characteristic
cooling, cleansing feeling.

The Greeks believed mints could clear the voice and cure hiccups.
In fact, mint is part of Greek mythology and according to legend - "Menthe"
originally a nymph, and Pluto's lover angered Pluto's wife, Persephone, who in
a fit of rage turned Minthe into a lowly plant, to be trod upon.
Pluto, unable to undo the spell, was able to soften it by giving Minthe a
sweet scent, which would perfume the air when her leaves were stepped on - thus
aromatic herb Mint.

I guess that why I just naturally plant mint along my walkways, where my
clothes can brush softly up against it as I pass by or I can step upon its
perfumed leaves and release refreshing mint fragrances into the air. On warm
summer nights these beguiling aromas are especially invigorating.

My ancestors, like most who came here from across the sea, brought this
pungent herb to America primarily for medicinal uses.

Mint is a perennial and its seeds can be sowed in flats or in the ground.
Once the tenacious herbs take hold in your garden, it is very easy to propagate
them by cuttings and transplanting once the root system is well established.
Mint needs humid soil and only moderate sunshine. It will grow in, out and
around all garden plants, not unlike a weed, this herb is tenacious and
dedicated to spreading through the garden. The trick is to continuously cut it back
and restrict growth. Otherwise this herb will spread like wild fire through your garden in the form of strong willed runners.
Frequently cutting or mowing of large plots will keep mints at their
prettiest. In late fall, cut back to the ground and mulch if winters are severe.
Roses make good companion plants.

Mint can be grown in pots and planted with other herbs. And according to
legend this is a good herb for keeping ants away from doors and combating mice
and fleas. Keep mint leaves near food, beds and wardrobes. Use it to freshen
the house like an air freshener it brings the fresh smell of herbal fragrance
into every room. It can be simmered in a pot of water with Rosemarie, and
lemon grass to create a unique and lively potpourri.

The mint varieties come in a number of good and useful flavors. There is one
called Chocolate mint to be used in desserts, Spearmint for drinks, Peppermint
for drinks & desserts and garden mint for general cooking
Pineapple mint for salads & cooking.

To reduce the effects of tannin and caffeine in your favorite tea use fresh
mint, Spearmint, or Peppermint sprigs in your teapot with your favorite tea.
Snap a few well-sized leaves off, wash, and add to your teapot. Steep for 2-3
minutes. Longer for a more potent flavor.

Many cooks like to add chopped mint leaves to scrambled eggs, and omelets,
for a change of pace, or to egg substitutes to enhance the flavor. Add
the mint at the end of cooking of scrambled eggs or omelets. Too much heat will
turn the mint bitter. Fresh mint leaves are good in salads.

Mint is commonly used with peas. Carrots, potatoes, eggplant, beans, and
corn to pep up the flavor.

Place the mint leaves, sugar and water in an 8 ounce silver julep cup or
highball glass. With the back of a spoon, lightly crush the mint, and then stir
until the sugar dissolves. Pour in the bourbon and pack the glass tightly,
with crushed ice. With a long-handled spoon, gently giggle the mixture to mix
the ice and bourbon together until the outside of the container becomes
frosted. For the finishing touch, garish with a sprig of fresh mint before serving.

I was born during WWII and most of the articles I write about are from in
and around that time frame. For 16 years I wrote a popular nostalgia column for
her community newspaper The Willow Glen Resident (The Silicon Valley Metro
Newspapers...San Jose California). My generational stories have appeared in
several nostalgia books and newspapers across the country. They include several
articles for the San Francisco Chronicle and "Chicken soup for the grandparent's
soul" as well as several other books.I currently writes a monthly column
for Chicago's largest Italian american newspaper, FRA NOI, ("Looking Back and
aslo a monthly column for La Voce ( Las Vegas,Itlaian american newspaer)
mycolumn for la Voce is titled:"Italain memories." I also write for websites:
ITALIANSRUS AND SENIOR YEARS. My column "Itlaian memories" also runs monthly in
the IAHF newspaper. Several of my stories have been published in the popular
"miracle" stories by jenifer bayse sanders. Her lastest holiday book, to be
relased this November,'Unfolding the gifts of Christmas" also feautures one of my
stories.Two of my stories have recently appeared in the latest Chicken soup
books, "Chicken soup for the Grandparent's soul." and ( CHICKEN SOUP TO
INSPIRE A WOMAN'S SOUL 2004) Another of my family remembrances will be included in
the lastest chicken soup book, " CHICKEN SOUP FOR THE GRANDMA'S SOUL" to be
released in August of this year.
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